In a large non-reactive container, combine the apple juice mixture with the remaining ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary.

Braise the goat with oranges. Then crisp the braised goat up in the egg and serve on tortillas with cilantro and/or pico de gallo.

I'm with euge here. I might smoke the goat first at 180F for an hour or so to get more smoke flavor, then braise, then back on the Egg to crisp. I also would definitely split the goat, and take the other half in a Greek direction.

Hickory, my fave, for density. Fruit woods for a lighter smokiness. Mesquite for an ashtray effect. I say this because a friend brought some mesquite smoked pepperoni-type sticks to work that he had sent to him from Texas. Maybe they were just over-smoked, I don't know, but the harsh smokiness wouldn't leave my mouth for hours. Reminds me of an old timer's remark that "mesquite smells like it came from the devil's a** crack". I concur.

Now for a simple chicken- butterfly (spatchcock) by cutting the spine out, flatten, pat dry and let rest for 24 hours uncovered in the fridge to further dry.

Make a compound butter with fresh herbs. Work the butter under the skin. Salt and pepper the bird. Place in 350F Egg skin side up for about an hour to an hour and a half- turning once or twice if desired.

When it is done remove from egg.

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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